Lemon Ricotta and Pea Springtime Pasta

• 8 oz pasta (such as penne or fusilli)
• 2 cups fresh or frozen peas
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
3. 3 Add peas and cook for 2-3 minutes until heated through.
4. 4 Stir in lemon zest, lemon juice, and ricotta cheese until combined, adding pasta water as needed for creaminess.
5. 5 Toss cooked pasta into the skillet, coating it with the sauce.
6. 6 Season with salt, pepper, and Parmesan cheese.
7. 7 Serve garnished with fresh basil leaves.

Equipment

• Large pot
• Skillet
• Wooden spoon

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Substitute spinach for peas for a different green flavor.

Substitutions

• Use Greek yogurt in place of ricotta for a tangier taste.
• Substitute another short pasta shape if preferred.

Pairings

• A simple green salad with a lemon vinaigrette.
• Toasted baguette slices

Nutrition

Tips

• For a richer flavor, use fresh ricotta.
• If using frozen peas, no need to thaw them before cooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to maintain creaminess.

Freezing: This pasta does not freeze well due to the ricotta.

Serving Suggestions

• Pair with a crisp white wine like Pinot Grigio.
• Add grilled chicken for a heartier meal.

FAQ